Original subtitles

VOICEOVER: Previously on MasterChef Australia...

..a pressure test kept their feet on the ground...

Oh, mate, we're in for a bit of a truffle kerfuffle.

..but then...

NAT: Ooh, pretty.

Oh, my God, this is so fancy.

..gave them the wings to fly.

Not only does it ooze, it erupts!

CHEF: If anyone in my kitchen made that I'd be stoked.

Like, that is so good. Blown away. Absolutely blown away.

But Lourdes had her MasterChef journey

come to an end.

I feel like I'm leaving the kitchen now as a whole new person.

And I'm excited to see where it all goes.

Tonight... (CONTESTANTS CHEER) Let's go, let's go, let's go!

..a classic team challenge has them racing towards immunity.

(BOTH GASP)

Yeah! Alright!

(CONTESTANTS CHATTER EXCITEDLY)

SAV: It's so great to be back. This is amazing.

Let's go! You can always hear him before you see them.

What's behind those doors?

(CHEERING)

SOFIA: Fresh-faced, bushy-tailed.

Honey, we're home!

(LAUGHTER)

Welcome back, everyone.

CONTESTANTS: Thank you.

It's immunity day, and we're launching straight back

into the kitchen with a team challenge.

Team challenge?

This one is a MasterChef doozy.

CONTESTANTS: Oh!

Save us.

It has pushed contestants to breaking point, including myself.

(CONTESTANTS GROAN) Buckle up...

for the team relay!

(CHEERING AND APPLAUSE)

(SIGHS)

I mean, it will be fun, but what could go wrong in a...

What couldn't go wrong in a team relay? Like, really?

Like, literally everything that could go wrong could go wrong.

Juan, a team relay. How exciting is that?

It is exciting. Um.... Let's see.

It is exciting.

Let's use the word exciting.

I never know if he's excited or upset or angry.

That's me! It's just the same thing.

What's your expression?

It's a multi-purpose smile.

Multi-purpose!

Right, we're going to swap out those white aprons for some team colours.

Grab an apron out of this bag.

Stand in your teams and no peeking.

First one. Come on, Gilly D.

CONTESTANTS: Green!

Team Green, my favourite colour.

So this is a good sign already.

It's a green tick.

Hi, Darrsh.

Whoo-hoo!

Oh, alright.

I'm feeling good.

I've got such a versatile, well-rounded team.

Right, today, you'll be working together in your teams

to cook one dish relay-style.

Whoever goes first will be setting you up for success,

before handing over to the next cook.

The rest of you will be chosen to cook completely at random.

Oh, my God. Aw!

We want a dish cooked by four

that tastes like it was cooked by one.

OK.

The winning team will be immune from Sunday's elimination.

Come on, guys, we need this. Big, guys.

We need this.

You'll have 20 minutes to cook your part of the dish.

Ooh! (LAUGHTER)

And off the back of that 20 minutes,

you'll have a total of 30 seconds to hand over to your team-mate.

Right. And trust me, that disappears like...

Once you've had your turn, you head to the locker room

where you can watch on.

(ALL GASP)

So this is where you have a little chat and you decide

who's kicking off.

It's the only decision that you guys get to make together.

So don't disappoint. Let's go.

(CONTESTANTS CHATTER INDISTINCTLY)

GILLIAN: How do we decide who is better?

STEPHEN: Wants to go first with prep? I'm happy prepping.

Do you want to start with protein?

Yeah. I think you should go first. Protein.

Whoever goes first is going to have to choose the right protein.

So you got to go with the Tassie butcher who knows his protein.

Does anyone want to go first? No.

I'm happy to go. Yeah, you go.

Hey! OK, so the cook who is cooking first for each team, take a step forward.

Go, Pezza. Go, Juan. Thanks, Juan.

(ALL CHATTER EXCITEDLY)

OK, so for the Blue Team, we have Pezza.

For the grey team, we've got Harry.

Green team, Juan. And Darrsh for the Red Team.

Game on, fellas.

The rest of you, out to the garden to wait your turn.

SOFIA: See ya. Oh, my God!

(CONTESTANTS CHATTER EXCITEDLY) Good luck. Get out of here!

Get out! Get out!

No, Juan, you've got to cook!

(LAUGHTER) Oh, man.

Alright. It's a good day to have fun.

Enjoy it. You're gonna be fine.

It'd be great to get immunity.

OK, so...

..you're each going to have to use a key ingredient in your dish.

You want to see what it is? HARRY: Yep.

It is about to come through those doors.

Please welcome

Farmer Steve!

(APPLAUSE)

JOSH: Yeah, a lot of things are running through my mind.

Is it mushrooms? Is it zucchinis?

What are we going to get here that's going to throw a curve ball right at me?

Morning, Steve. Hi.

Welcome to the MasterChef kitchen. Thanks for having me.

Without giving too much away,

tell us a little bit about what's in the box.

OK, um, this is a super special product.

We grow these sustainably.

We grow them exclusively for Coles,

search the world to find these sort of breeds

that's going to answer that question,

why don't they taste like they do from my grandparents garden?

Ooh. Wow.

That's a good one.

Steve, time to put them out of their misery.

What are these guys going to kick off the relay with?

Alright, we've got heirloom tomatoes.

Oh, yeah!

Look at those things.

What do you love about them?

What's so special about these tomatoes?

So we've got three very specialised varieties -

the red, the yellow and the super tasty black.

They are full of flavour, versatile.

You can use them from everything from carpaccio all the way

through to cooked dishes,

letting the tomato speak for itself and really drive the flavour.

Thank you so much, Steve, for bringing these specimens in.

Big round of applause for Farmer Steve.

Yeah, Farmer Steve!

Yeah, Farmer Steve!

Good luck, guys.

You've got 20 minutes on the clock and your time starts now.

(CHEERING)

(CONTESTANTS CHATTER EXCITEDLY)

Tomato time!

Probably get some tomatoes, eh?

I've watched MasterChef for a long time,

and the relays are chaos.

It's just chaos.

My strategy, being the first leg is going to be

get the meat in and get all the prep started

so that when the next person comes in,

I just point to stuff, and I can go,

"That's that, that's that," and they know exactly what's up.

Righto, Darrsh. Hi, Darrsh. Hey, guys.

Hit us with it, mate. What are you doing? Hit us.

I'm doing a braised lamb shank in the pressure cooker with polenta.

So, cream polenta with, like, a tomato red wine sauce.

I wanted to keep it kind of classic as well,

um, just because we've got Mimi, Steve and, um, Lachy,

and they've all got really different backgrounds, so I just want to go classic.

The funny thing is, like, no-one's going to be able to see

inside the pressure cooker what it is.

Yeah. Your dishes, they're not gonna know what's going on.

I get that, you know, the judges are kind of questioning stuff,

but I've got an idea in my head.

I think that, you know, communication

is the number-one thing, and we can kind of bring it together,

as long as I communicate what the dish is and how it should end up.

STEPHEN: It's gonna be interesting to walk in there. LACHY: Yeah.

If we get our communication right, we'll be good. Yeah.

HARRY: I think the key to success in this relay challenge

is going to be using everyone's strengths.

It's so important that we all feel like we've contributed a bit

of ourselves to it.

Sav and Sumeet, they're really, really talented at, you know,

creating bold flavours.

Just focus on whatever's there, get it to the next stage.

Yeah.

And then, David, I think no matter where he's placed in the team,

he'll be able to, you know, use that brain to add some value.

My strength's seafood, so I'm sort of gravitating towards that as well.

Yeah, I'm thinking like curry or stock or...

Yeah, some sort of South-East Asian-inspired dish.

I think the most important job for me now

is to just get as much prep done as I can.

I want to get tomatoes and the garfish done.

Love 'em or hate 'em, team relays are a classic in this kitchen

because you see it all.

I think the biggest key here is communicating, less is more,

but also listening.

Communication under pressure is vital.

I think the first person has to send very clear clues

as to where they're driving the dish,

because if there's any confusion from that beginning point,

it starts to go pear-shaped so quickly.

You also need to be able to pivot.

Like, there's times you just need to go,

"We're going in this direction now. Follow my lead."

You know what the other thing is?

If the thing that you started, like, just does not suit the skill set

of the people that are coming behind you.

STEPHEN: Cooking for immunity is everything.

That's what keeps you going.

No-one wants to cook in the elimination cook off.

JEAN-CHRISTOPHE: Wow, look at that. SOFIA: Ooh!

Ooh. That's a good looking fish.

I don't want to let the team down and be cooking something

that's too simple.

I don't want to let the team down and be cooking something

that's too hard.

It's got to be worthy of staying out of elimination.

Wow, look at him.

For me, the dish today, I'm making red emperor with potato rosti

and a seafood sauce.

I want to get the filleting of the red emperor done.

I want to get the sauce started, and I want to get the potato rosti

grated, put together, assembled, and in the oven.

For the tomatoes, I was thinking of salsa.

Hey, brother! Brother!

You know, gourmet it up a little bit.

That's exciting, actually, I've got to say that.

Yeah. This is brilliant.

Hey, wait till changeover. It's like...

This is superb.

Oops.

When I saw tomatoes - Italian.

And I thought about a dish

that is not as hard to put together,

but if we make it perfect, it would be beautiful.

The first thing that comes to my mind is because I love it,

it's a caprese salad that is a fresh salad with tomatoes,

but that's very simple.

So I'm thinking it's a simple and cold pasta dish.

Pasta always goes really well with a fresh tomato salad on top.

I think we can add and add and add.

Each person will add their ideas and will make it more complex,

but I want to bring the base just putting the base there and say,

"Guys, we're going this way, but take over."

One minute until changeover! Come on!

Come on! Come on!

Pezza, you probably want to be out here for changeover, mate!

Getting the next cooks right now, guys! Here we go!

OK...

Alright, it's that time, guys. Oh, my God.

Snez, Steve, David, Sue - in!

(CONTESTANTS CHEER AND CHATTER EXCITEDLY)

Holy moly!

I feel like I'm about to go on a roller-coaster!

Sue, Sue, Sue!

OK. What are we making?

The main ingredient is tomato.

Oh, what have we got?

Righto, So what I've done here, the highlight is the tomatoes.

We've got to use the tomatoes. Tomatoes? Yeah, OK.

You need to make the salsa because I'm going to put a salsa over the top.

Your time starts now! Lamb shank. Lamb shank.

I've just put in. there's bones that are roasted in there, alright. Roast in there, yep.

So that's just the base. Um, how long have the bones been in?

Oh, look, they're ready to come out. OK. I'll start on the sauce. Yeah.

And we just need to get as much tomato into that sauce. Yup.

I've done a little gar that I thought we'd fry off for a crunchy element.

DAVID: Cook. You've got prawns.

Some pipis as well. King prawns?

Yes. Sorry, mate. I thought I'd get more done. OK, yeah, what else?

The chopping. Make rice. Yeah.

Righto, crew, 30 seconds is up! Pezza, Darrsh!

Uh, so it's sort of up to you where you want to go with it.

OK, cool. I'll start doing elements. And I'll add the rest as it goes.

I went sort of South-East Asian sort of flavours.

South-East Asian? Yeah.

Harry! Come on, Pezza! Pez-za!

Good luck, brother. Harry, Juan, let's go!

Come on, come on, come on, come on!

It's super stressful.

30 seconds is a ridiculous amount of time to have to tell someone

what you're cooking. (LAUGHS)

Ooh!

Yeah, that was intense.

And now you can enjoy the show.

When David came in, then I managed to tell him that

we're going down like a South-East Asian,

you know, curry seafood route.

So I showed him the garfish and the prawns.

But, um, I also forgot to tell him

that the heirloom tomatoes are the star of the show.

Can't believe I didn't mention the tomatoes.

(SIGHS) David, what are you doing in there?

I managed to tell David that we're going down

like a South-East Asian, you know, curry seafood route.

So I showed him the garfish and the prawns.

Um, I do also forget to tell him that the heirloom tomatoes

are the star of the show.

So I'm really worried for our team.

I can't believe I didn't say, "Use the heirloom tomatoes."

We have to.

SUE: I think this is fine.

On the bench,

one has

an array of ingredients that are all associated

with an Italian caprese-style salad,

and he's just really made it quite easy with equipment

and everything that is needed.

I don't know how he's done that in his 20 minutes, to be honest.

Go, Sue, go, Sue! Yes, yes, yes! We have the pasta going.

The handover with Juan was great, as expected.

It's a simple ingredient dish, not too complex,

in true Juan style.

Yes, Sue, it looks good. It looks good.

The fact that it's simple makes it easy for us to pick up.

So tomato being the base, the important ingredient.

And with Gill being Italian, that's pretty good.

And I know Nat will know her Italian food as well.

So I really think we can make it look like, uh,

one person made the dish.

You know what? I've never experienced this before. No, I knew you'd love it!

I've never experienced this before in my life. I knew you would love it.

It's a different attitude on all the benches.

The energy just... Yeah. Yeah.

Come on, Snez, bring it home.

SNEZANA: At this point,

I got my clear picture.

Red emperor, the beautiful potato rosti

with the seafood broth, and Pezza wants me to do tomato salsa.

My stock looks good.

Look at it!

I decide to get the little cherry tomato

and then stuff them with fresh heirloom tomato.

Get going, Snez.

I feel like I need more tomato in here.

While I'm cooking, I'm just thinking tomato salsa by itself,

it's not really featuring tomato.

It's pretty much tomato cut in salad.

So I'm thinking I need to throw in this tomato for the sauce.

It's going to add acidity, sweetness as well.

Oh, she's putting tomatoes in the sauce.

We really need to honour this beautiful heirloom tomato

in these dishes because there's so many great teams against us,

it's going to come down to this tomato.

Oh, here he is. Good on you, Stevo.

STEPHEN: Darrsh said we need to highlight tomatoes

and the lamb shank's in, but...

..Darrsh didn't tell me what the flavour profile is.

I can't do much

with the lamb. I just have to hope for the best.

So I'm going to focus on the sauce.

Come on, Stevo.

I've got to pack in some tomatoes,

and I'm going to make it into a rich European-style tomato sauce.

And, uh, I'm hoping they both work together.

HARRY: Look at David on the prawns. He's absolutely smashing it.

Yeah, he's smashing it. Yeah.

While I'm mechanically peeling the prawns, I'm trying to think

about what needs to be next

and I need to get the pace going.

Watching David, he's like obviously getting the curry ready to start.

But he hasn't touched the tomatoes yet.

This is so stressful. (LAUGHS)

Scientifically, I don't know if telepathy is possible

in the MasterChef kitchen, but...

..David, use the tomatoes. They're the key ingredient.

I'm working on the curry, and I see

some heirloom tomatoes on the right that have been half peeled.

Tomatoes. Here we go. Come on, David.

Harry didn't communicate that the heirloom tomatoes

are in the dish,

but in my head there was prep work done,

and so it's going to be in there.

Yes, yes!

Yes!

Yes, David, yes!

I reckon if the telepathic messages are working to David, it might work

to the judges.

Be like, "Please don't eliminate Harry for another few weeks.

"Please don't do it."

One minute till changeover!

Let's go!

(CHEERING AND APPLAUSE)

Go, Snez. She's, like, coring them tomatoes out

and going to put something in there.

Come on, David. You've got this, mate.

This is so stressful.

Who's next? Who's next?

JUAN: Look at that. Look at that pasta. Whoo-hoo!

Well done, Sue.

Alright, time for the next cook. Here we go!

I can cook, I can cook, I can cook, I can cook.

I'm not ready to pick up where he's left off.

I know, it's the unknown, right? You just don't know... The fear of the unknown.

..what is in there.

Alright.

Josh, Lachy, Sav, Gill!

Allez, allez, allez, as Jean-Christophe would say!

(CONTESTANTS CHATTER EXCITEDLY) Here they come!

Don't hurt yourselves.

OK, Josh, so here's the thing. Tomato.

Tomato is the key. JOSH: OK.

What kind of sauce?

Uh, well, we're doing a fresh sauce. Yeah. So unless you want to cook some...

Yeah. ..or blitz some of these down.

South-East Asian seafood curry.

SUMEET: OK. There's rice there.

Seafood is all prepped. Just needs to be seared off. Yeah.

Lamb shank. Yup.

Polenta, which I've put stock in. It's just about there.

Italian-style sauce. Italian-style sauce.

Now, have you got any herbs and stuff in there?

Yeah, I've got some herbs, but taste it and have a balance.

Yeah, sure. It was still a bit full to get that point.

Yep. Times, crew! Let's go!

Cook the fish in this set, yeah? Yeah.

Use the broth for the sauce. Come on, Snez, Steve!

Something on top. Sure. OK, OK.

Yep. Gotcha, gotcha.

Thank you. Bye.

Good luck, love. Thank you. Thank you so much.

You can join your mates. Oh, my God! That was so quick, eh?!

(CONTESTANTS CHATTER EXCITEDLY)

SNEZ: That was amazing! Amazing!

SUE: Good choice.

I didn't want to change a thing. It looks amazing!

LACHLAN: As soon as Steve goes, I've got spoons,

I'm taste-testing everything that I possibly can,

seeing where it's at because I haven't been able to get into that pressure cooker.

I don't know what the flavours are going to be.

I taste that sauce

and it just doesn't have that much body in it.

OK, so that is gonna need a whole bunch of stuff in there, I think.

I know we're going down on an Italian vibe,

but I'm thinking it needs some chilli and it needs some peppers in there.

It's going to give it that central South American kind of vibe.

Just a few sweet peppers to give it a bit more flavour in there.

What's he doing?

I'm not sure what he's doing.

I'm watching the screen.

I do notice Lachlan grabbing a lot of chillies and a lot

of different ingredients.

What else?

I start thinking to myself, well, "Why does he need all the chillies?"

(ALL SPEAK AT ONCE)

Because it's an Italian-based sauce, it's not a chilli sauce.

You did so good. That fish was amazing.

(ALL CHATTER EXCITEDLY)

POH: Listen to the hubbub.

Noooo! I'm gonna go for a peep.

Poh's spying.

(GIGGLES) I'm just peeking.

STEPHEN: He's good on flavours. He's going to add his own flair to it.

Yeah.

Steve tells me that there is lamb shank,

polenta, sauce,

and because I haven't been able to get into that pressure cooker,

I'm really focusing on the flavour of that sauce.

I know we're going down on an Italian vibe, but I think

it just needs a bit more of a punch.

It needs a bit more depth to it.

My mind is pushing down into that central South American

kind of vibe.

They're the flavours that I love, and I can get it cooking down

and just keep building on that flavour profile.

I'm just putting some sauce into a pan to help start reducing

it right down, and hopefully impart a bit more flavour into it.

When that pressure cooker opens, this is prime for Mimi to come in,

balance it, get it on the plate.

Alright. Awesome.

Oh, this is so exciting!

Out these on high. She's put them in the oven.

Yes.

Go, Joshy! Hey, there you go. Look at that sauce.

That's looking good.

Yeah, that looks perfect.

SAV: Harry's made a very smart decision

because he's played to his strengths

and done all this prep work of doing the seafood.

But he's also given trust in all three of us

that we'd be able to actually get flavours going

and actually really build on his work.

I'm so happy with it. Like, you know what was funny?

I was literally talking to Sumeet when we were out there, saying,

if Harry has made the decision of going the way of, um, a curry

and seafood, that would be the sweet spot for all of us.

A South-East Asian-inspired seafood curry.

Very smart because Harry's with three Asians on a team.

Like, why wouldn't he?

I want to pack as much flavour as I can into this curry sauce, uh,

the base and hopefully get that done,

um, so that Sumeet has just to focus on cooking the seafood and plating.

Oh, why am I so nervous?

Hey, Gill. Hey. Wow.

How are you going? Good. How are you? Yeah, good. Thank you.

Uh, what do you think the dish is?

Um, pasta dish with the tomatoes.

So we've got pasta, tomato sauce and pangrattato. Yep.

That's it?

Um, and then... Three elements?

We've got water boiling and... Oh, the old water boiler. (LAUGHTER)

Got the water boiling.

Um, so, you know, that's going to be a nice garnish.

I think this is the most simple dish out of them all.

Oh, yeah. OK.

But, wow, if you guys can nail this, you may well get immunity.

And you know what? It's going to be a good changeover.

The simple can be simplistically beautiful, so let's just hope that.

Good luck. I do kind of agree.

I think Juan has started off great

with a strategy and a concept in place

of doing a caprese-style cold pasta dish.

But, for me, when I think of a pasta dish

that's going to be a winning dish, I don't think caprese..

I think I need to take this in a direction to be able

to elevate this simplistic pasta.

We need to really get some depth into those tomatoes

and get a beautiful, deep, rich hot tomato sauce.

I just have to roll with this sauce and take charge.

If it's done right and packed with flavour,

it's going to be beautiful.

I told him, cook fish in this one. He has to cook fish in this one.

Let's go, Josh!

In the handover,

Snez emphasised that I needed to start the fish in this cook.

for the Red Emperor, potato rosti with the tomato sauce.

So starting the cook on the fish is all I'm thinking at this point.

Oh, he's cooking fish! He's cooking fish!

What...what...what...what is going on there?

Oh, my God, yes, he's cooking the fish now.

Josh. Hey, mate.

OK, dying to know, what do you reckon about cooking fish

35 minutes out from the finish line?

Uh, I was just following Snez' orders.

To be honest, I think we want to make sure that, you know,

we don't leave all our eggs in one basket

at the end in case it fails.

So you've been passed on some information,

but it's your duty to take over the bench...

Yeah. ..as you feel.

OK.

I think it's one thing to take instruction,

but now you're the leader for Alex.

OK, yep.

You've got to straddle that line. OK.

Good luck. Good luck.

Ooh!

Fish sitting there in the pan, Pezz and I are like,

"Argh, what's going on?!"

It's nearly cooked right through. Has he turned it off? It's pretty low heat.

He turned it off. Looks like it's low heat. Yeah.

The bottom's half... It's not on, it's not on. The cook is not even on.

Stop! It's not on. There's no gas.

What I'm seeing now, I'm a bit worried.

Yeah. This... The fish is not right.

Yeah. We're done.

What do you reckon about cooking fish

35 minutes out from the finish line.

Uh, I was just following Snez' orders.

You've been passed on some information,

but it's your duty to take over the bench...

Yeah. ..as you feel.

It's one thing to take instruction, but now you're the leader for Alex. OK, yeah.

You've got to straddle that line. OK. Good luck.

Good luck.

He still hasn't turned that fish. Oh!

Has he turned it off?

He turned it off!

Yeah.

I do take the fish off the heat.

Getting the cook right on this fish is super important, and the weight

of my team-mates' chance at immunity is totally on my shoulders.

Oh, he's putting it in the oven. He's putting it in the oven.

So instead of continue pan frying, I decided to put it in the oven to,

you know, just slow down that cooking process.

And when Alex comes in, this fish should be perfectly cooked.

I'm going to get the final cooks right now.

Here we go. Last changeover!

Alright.

Oh, my stomach just turned! Dun-dun-dun!

Alex, Sumeet, Mimi, Nat! Lucky lasts!

In you come! Yes! Here we go.

(CHEERING AND APPLAUSE)

So... So, fish curry.

South-East Asian style, right?

I'm happy.

I could not be happier.

Rice goes in here. Prawns go on top. Sauce over it.

Yeah. Pasta, put in the boiling water when you're ready.

Oh, my God, this is hectic.

So the dish is lamb shanks with polenta with jus sauce

that I added some chilli and stuff in.

It's been cooking down with the bones.

I'm not surprised that, you know, one of the first things

he said was, "Here's the sauce. I put some chillies in it."

I'm like, that is... Yeah, of course you did.

The key is tomato. Yeah. Quick, quick.

So we've got tomato and prawn sauce, tomato salsa. Yeah.

These cherry tomatoes, the potato and the fish.

It's a fish? Yeah, it's fish.

What do I need to do? Is that done? What do I need to do?

What do I need to cook?

It's finishing cooking. Keep an eye on the fish.

I just need to plate? Keep an eye on the fish.

That's it, crew! Come on, cooks, you're out! Let's go!

Yeah... Come on, Josh! Crispy skin? OK.

Alright, OK. Yes, yes.

Come on, let's go over to the locker room!

Good luck! Thank you. Come on!

Oh, my God.

Alright, I'm gonna put this in.

It is so difficult picking up after someone has cooked.

It's like, you know, I do that with my mum

and my youngest brother sometimes

but I'm just, like, picking up their mess.

What am I going to do?

I don't know, I'm gonna just try and, like, separate all the elements

and make sure each element is perfect.

It's nearly there.

So I need to make sure that textures are there.

I need to make sure the heirloom tomatoes are tasting good.

I need to make sure the sauce is tasting perfect.

This dish needs to be zhuzhed up.

So I'm thinking I definitely need a colour in that.

So basil oil.

Come on, Nat, bring it home.

The basil oil is going to add a touch of salt that needs

to be in this dish.

It's just gonna complete everything.

ALEX: I'm feeling a bit

fish out of water at the moment,

but my instructions were that it's just about plating

and making sure that the fish and the potato are cooked.

Um... I cook with fish often.

Um, I've never cooked with fish in the oven like that before.

Only whole in the oven before.

Even though I've never cooked fish like this,

all I needed to make sure, was that it's not overcooked

and it's not under.

So I just need to pull it out at an appropriate time

and let it rest.

I'm pretty happy with the fish. It seems set.

I think the skin is beautiful. I'm happy with it.

MIMI: Uh, look, I have no idea what's in this pressure cooker.

I'm a bit terrified because if the elements don't get along,

then you could be in big trouble.

When does the lid come off? Yeah.

Um, right about now. OK.

Thank you for reminding me.

Ah! Right...

Come on, Mimi! Pressure cooker! Open the pressure cooker!

Moment of truth, Mimi.

(CHEERING AND APPLAUSE)

Mimi gets the lamb out and I can see that it's just like barely holding

on to the bone, which is perfect.

It just needs to be finished with really well balanced flavours.

Mm.

The texture is really good, but I do think it needs a little bit

of seasoning alongside the sauce.

Hopefully I can get everything tasted all together

and the balance of flavours is there.

They have done such an incredible job and that curry sauce is just beautiful.

I just have to now finish it off with, uh, cooking the fish

and prawns and, uh, the rice is done.

What's that?

With the cook on the fish,

this is a garfish, and I don't know a thing about it.

But I have cooked skewered fish before.

Like, we make a fish tikka. It's again on a skewer.

But the cubes of fish meat, right?

So I just have to back my instinct and just go with that.

It's a race against the clock! Two minutes to go!

Come on, ladies, here it is!

How did he want it!

We started with blokes and we're finishing with women.

Yeah.

NAT: I think it's looking pretty good.

I've got the pasta and the heirloom tomatoes over the sauce

with the basil oil all around.

I'm doing everything I can to zhuzh this up to make it

look good and taste good, and add elements to just make this

like a fine dining dish.

Whoo! Go, Alex!

(SCREAMS) Get in there!

I'm missing acid or something. I look at the dish, and it's pretty.

We've got all the elements up.

I'm just hoping the fish is perfectly cooked.

And I think it just needs a little bit of acidity.

Maybe a lemon.

(JUDGES GASP) Where is she going?

Where are you going?

Where is she? (SCREAMS)

Here's comes the finish line!

Come on! One minute to go!

One minute! Come on, Alex! Where are you going, Alex?!

I don't know!

Look at them! Look at them! (SQUEALS)

I want to go in there. That's so good!

(CHEERING)

Bring it home, baby!

(CHEERING) Yes, baby.

Oh, my God.

I don't think it needs anything more.

Alright, this is it! 10...

ALL: Nine, eight, seven, six, five,

four, three, two, one!

(CHEERING AND APPLAUSE)

Oh, my God.

SUMEET: Well done, guys! Genius!

It looks like one person made this. Yes. I think I'm going to cry.

I'm feeling emotional.

You did well. Look at it! That's beautiful.

That sauce!

It looks how I imagined it would, so that's great.

Yes! What's better?

Well, the old team relay, it is a classic for a reason.

And the first dish we'd like to taste belongs to...

..the Grey Team.

HARRY: Let's go, guys.

During the cook, my brain turned into a tomato

and forgot to mention the tomatoes.

David added in the tomatoes as the base and the body

of the curry, so hopefully it's enough.

VOICEOVER: In the mood to cook?

Grab your aprons and try these delicious

MasterChef-approved recipes on 10 Play.

POH: Wow.

Lovely pour, Sumeet. Well done.

Sumeet, where did we end up?

OK, so we've made for you

a South-East Asian-inspired seafood curry.

And, Harry, was that the plan all along?

Uh, yeah. Yeah, it actually sort of was.

Let's see how it tastes.

Harry, I loved your leadership

in terms of letting everyone's strengths kind of shine.

Um, you can taste every single one of you in that bowl of food,

but it still feels like it's been cooked by one person.

The fish...

..beautifully cooked.

Have you ever cooked garfish before? Never.

Have you ever cooked butterflied skewered garfish before?

Never!

Whether you knew that or not, you nailed it.

JEAN-CHRISTOPHE: The curry sauce, it is fantastic.

It's a pleasure for me as a Frenchman, you know. (LAUGHTER)

And I am so pleased.

We asked you to use these beautiful heirloom tomatoes.

They're not obvious in this dish,

but I'm going to go to war for you on this

because I think you used them perfectly.

That's a dish I want to eat.

It's got the depth of flavour that needs to be there

for a sauce like that.

How important is it to see the tomato versus taste it?

That's something we're going to need to discuss.

Thanks, guys.

Good job. Yeah.

The sauce lords. SAV: The sauce lards.

Good job, good job, good job.

Next up, the Green Team!

I feel happy that this dish changed and evolved.

And it ended up a beautiful pasta dish with so many elements.

I think we ticked all the boxes, so I'm happy.

Ah!

Nat? NAT: Yes?

What's the finished dish?

Uh, we have made a heirloom-inous pasta.

As in heirlooms. Oh, heirloom-inous!

Yes! Heirloom-inous.

Got it.

Guys...

The pasta are fantastic...

..which is very unusual to have two people separated to achieve

such beautiful results.

I think the crumb is a little bit oily, I've got to say.

Un, deux, trois, quatre. Pas mal. Bravo.

I found this to be a very more-ish bowl of food.

I could go back and finish that whole lot.

The tomato definitely sings in it. I love the acidity.

I think, Gill, I've got to take my hat off to you,

to really take leadership

and ownership of the dish and go, "We're cooking these tomatoes.

"That's how we're going to get maximum depth of flavour."

Um, it's a really tasty bowl of food, but it's something

that you could whip up in 40 minutes,

you know, after you came home from work.

Thanks, Green Team. GREEN TEAM: Thank you.

Next dish we'd like to try is the Red Team's dish.

Ah! (CHEERING AND APPLAUSE)

Mimi, tell us what this dish is called.

Um, this is "Red Team had a little lamb."

Um, so it is

a braised lamb shank with a tomato sauce,

polenta and a tomato salsa.

Darrsh, I just wanted to ask you, how did you want

the lamb shank cooked?

Uh, deliciously. (LAUGHTER)

No, um... Like, falling off the bone.

Yeah, falling apart, exactly. Yeah.

Right, so let's see if the tomatoes sing.

SOFIA: Oh, that's coming off. Yeah!

Beautiful.

Go, team.

Red Team... Pfft!

The lamb shank was cooked perfectly.

What you missed putting into the pressure cooker was more seasoning.

It doesn't have that kind of punch and richness

due to the lack of seasoning.

And then just put less of it on the plate.

What I'm finding is nothing is melding together.

So the polenta sits very on its own.

The sauce is very on its own,

the sauce is on its own, and the lamb is on its own.

And this sauce is reduced to a point...

To death. ..where it tastes a bit like tinned tomatoes.

So it's lost that vibrancy, which is a real shame,

because that's what was really beautiful,

is that you had these fresh heirloom tomatoes.

Um, but we saw that lamb come off the bone and it was...

It's a stunning shank.

Really well done on that.

I haven't had a polenta, lamb European-style dish before

with these sort of South American-esque elements in it.

And while there are some elements that have been good there,

it doesn't really tell a story altogether.

Thanks, Red Team. Thank you.

That would be heartbreaking for them.

Come on. Come on. We still did it.

Yeah, it's alright. You know, we still did it.

Right, next, the Blue Team.

Let's go, guys.

My heart's skipping a few beats here and there,

but I'm fully confident that Team Blue has made the right calls

all the way through this cook with this fish.

Alex, tell me, what is this?

ALEX: This is red emperor on a potato rosti

in a tomato and seafood sauce.

Now, let's cut into the fish, shall we? (LAUGHTER)

The fish is going to give us a headache. Oh, my God.

Now let's cut into the fish.

The fish is going to give us a headache. Oh, my God.

Do you want the good news?

Yes. Sure.

(LAUGHS)

The fish is cooked really nicely.

Blue Team,

flavour wise, I love what's going on here.

Oh, brilliant.

Like, it starts with that sauce.

It is firstly tomato forward,

but then just a hint of those prawn heads

that have been cooked down for such a long time.

But it still remained quite fresh as well. Yeah.

It is unbelievably delicious.

Like, this has taken me overseas on a beach side

with a glass of cold Riesling.

I'm a happy man.

The tomato sauce is im-pecc-a-ble.

That tomato sauce is the star of the dish.

It's tasty, it's rich. It's not overcooked.

And you've retained the sweetness of the heritage tomato.

And that is something special. So, well done.

SOFIA: It's sort of this lovely combination

of Mediterranean and Australian.

I mean, you think fish and chips, Aussie-style,

with, like, a tomato salad on the side, really.

And it's got all of those flavours that just eating them together

when you don't even think about the technique,

when you just shut your eyes, it made me really happy.

So, well done, guys.

Thank you, guys. Nice one, Blue Team.

That's very well said. That sauce, man - oh!

Two teams produced dishes that were more cohesive

than the rest, and in a relay that is no easy feat.

Those dishes were cooked by...

..the Blue Team...

..and Team Grey.

You brought us two unbelievably tasty portions of fish.

And two sauces that made us want to lick the plate.

But out of the two...

..one did a better job of showcasing the heirloom tomatoes...

..which is why, Blue Team...

..you've won immunity!

(CHEERING AND APPLAUSE)

Well done, you guys. Well done, guys. Well done.

Good job. Good job.

Well done, Captain. You lead, you lead. Captain Pezz.

I've got real Papa Pezza vibes coming through.

Old Pezza. Made me feel old.

That's how he mates normally say it. "Pezza!"

(LAUGHTER) Pezza?

Pezza. Pezza.

I still can't work this out. Pezza!

(CHEERING AND APPLAUSE)

Well, Pezza, Snez, Josh, Alex, congratulations.

Thank you. Thank you. Thank you.

You're all safe from Sunday's elimination.

Yes!

As for the rest of you, this could be the last chance

for you to show us what you've got, so make it count.

Goodnight, good luck, and see you all soon.

See you, crew. Well done today. That was good.

(APPLAUSE DROWNS OUT SPEECH)

HARRY: My first immunity.

Good on you, bro.

DARRSH: You led the whole way, mate.

You set the vision. PEZZA: Thanks, man.

Pezza!

(CHEERING AND APPLAUSE)

VOICEOVER: Sunday night on MasterChef Australia...

Put your hands together for Luke Nguyen!

What does Luke bring with him...

That's interesting.

..that has them...

(CHEERING)

..so excited...

Yes!

..even on elimination night?

Yes! Yes!

Captions by Red Bee Media